- 1 lb nopalitos, nopales prickly pear cactus paddles that have been stripped of spines, cleaned, and chopped
- Olive oil
- 2 large garlic cloves, minced
- 1/2 red onion, roughly chopped
- 1 jalapeno pepper, stem and seeds removed, chopped
- 1 medium tomato, roughly chopped
- salt and pepper
Heat a tablespoon of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Add red onion, garlic, and jalapeño.
Cook for a minute, stirring occasionally, then add the nopalitos. Cook for several more minutes. Then add the chopped tomato. Continue to cook until all vegetables are cooked through. Season with salt and pepper to taste. Serve immediately.
Serves 3 to 4.
When I first saw magenta spreen in my Local Box, I was stumped. This green looks more like cuttings from a landscape shrub than a vegetable, but I was determined to try it out. A quick taste test revealed that it is a little milder than spinach, but still meatier than the average lettuce.
I recently bought some pork cutlets from Richardson Farms and had been looking for an interesting way to serve them. Once I realized that magenta spreen can be treated like any other leafy green, I knew that stuffing the pork was in order. I combined them with a few of the peppers that also came in the box last week – you can use any variety of pepper you like, just remember that because the peppers don’t get cooked down much, they retain quite a kick.
Honestly, I was surprised by how fast stuffed cutlets came together. Paired with a green salad, dinner can be on the table in 30 minutes.
Magenta Spreen Stuffed Pork
1 pound pork cutlets
1 cup lightly packed magenta spreen leaves
½ cup chopped assorted peppers
Salt and pepper
Preheat oven to 400 degrees and line a baking sheet with foil.
If cutlets are not already thin, place cutlets between a folded sheet of plastic wrap and, using a meat mallet or rolling pin, pound to ¼ inch thickness.
Wash and chop magenta spreen and mix it together with chopped peppers and a dash of olive oil.
Place a large spoonful on one end of a cutlet and roll up, keeping as much filling in as possible. Place seam-down on baking sheet and repeat until all cutlets are used. Sprinkle cutlets with olive oil, salt, and pepper.
Bake for 15 minutes or until a thermometer inserted in the center registers 150. Serve sliced into rounds alongside a salad or steamed vegetables.
- 2 cups cantaloupe
- 6 green onions, chopped
- 3 kiwifruit, peeled & finely chopped
- 1 medium orange, peeled & finely chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 jalapeno peppers, seeded & chopped
- 1 (8-oz) can unsweetened crushed pineapple, drained
Cinnamon Tortilla Chips
- 10 (8-inch) flour tortillas
- 1/4 cup butter, melted
- 1/3 cup sugar
- 2 teaspoons ground cinnamon
- 1 cup finely copped fresh strawberries
In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or overnight.
For chips, brush tortillas with butter; cut into eight wedges. Combine sugar and cinnamon; sprinkle over the tortillas. Place on ungreased baking sheets. Bake at 350 degrees F for 10-14 minutes or just until crisp.
Just before serving, drain salsa if desired. Stir in strawberries.
Serve fruit salsa with cinnamon chips.
Nectarines – Cooper Farm
Blueberries – Berry Best
Basil – Liedeker Farm
Potatoes – Acadian Family Farm
Assorted Peppers – Comanche Creek
Purslane – My Father’s Farm
Juliet Tomatoes – Hillside Farm
Eggplant – Fruitful Hill Farm
Figs – Texas Natural / Cooper Farm
Nectarine-basil lemonade – A refreshing summer drink.
Fresh fig and blueberry clafoutis – A clafoutis is a a custardy French dessert, and a perfect way to showcase figs and blueberries at their peak.
Eggplant, tomato, and pepper casserole – This recipe includes yummy sausage, adding a bit of heartiness. Use fresh pureed tomatoes instead of canned.
Grilled zucchini salad with purslane and tomato – Purslane has a pleasant lemony flavor. I find it works best raw as an accent in salads such as this.
We get local avocados this week – a rare treat! Here’s the full list and video:
Assorted Peppers – Lundgren
Avocados – G&S Groves
Green Leaf Lettuce – Acadian
Dinosaur Kale – Naegelin
Fuji Apples – Apple Country
Red Beet Bunch – Naegelin
Green Cabbage – Naegelin
Dill – My Father’s Farm
Yellow Onions – Various
Portobello Caps – Kitchen Pride
I’ll be making:
Avocado relish with caramelized onions – Adjust the ingredient amounts to fit what you get.
Beet, barley, mushroom, and kale soup – Ok, so this recipe, despite its title, doesn’t mention kale or mushrooms. In fact, the whole thing is kind of poorly written. But I like the spirit of it, so I’m using it as a template. Just finely chop the bunch of kale we get, dice the mushrooms, and add them when you add the beets. If you aren’t feeling vegan, this ginger beef and kale stir-fry is another good way to use up your kale.
Harvest supper salad with smoked turkey and apples – This calls for two heads of lettuce and two cups of cabbage, but you’ll be fine with just one head of lettuce (we probably won’t get two) and more cabbage. I love the combo of turkey, apples, blue cheese, and almonds here.
Posted in --this weeks' box contents, 1. LOCAL BOX
Tagged apples, avocadoes, beets, cabbage, dill, kale, lettuce, mushrooms, onions, peppers